Protein Cheesecake Cups (Print Version)

Creamy, no-bake cheesecake cups with a crunchy oat flour base and protein boost, chilled to perfection.

# What You'll Need:

→ Base

01 - 1 cup oat flour (or almond flour for gluten-free option)
02 - 1/4 cup almond butter or peanut butter
03 - 2 tablespoons honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 8 oz reduced-fat cream cheese, softened
06 - 3/4 cup plain Greek yogurt (non-fat or low-fat)
07 - 2 scoops vanilla whey protein powder (about 60 g)
08 - 2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)

→ Toppings (optional)

11 - Fresh berries
12 - Chopped nuts
13 - Dark chocolate shavings

# How To:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt, mixing until crumbly dough forms.
02 - Press the base mixture evenly into 6 muffin liners placed in a muffin tin, ensuring a firm and even crust.
03 - In a separate bowl, beat softened cream cheese until smooth. Add Greek yogurt, whey protein powder, honey, vanilla extract, and lemon zest; mix until creamy and fully combined.
04 - Spoon cheesecake filling over the prepared crusts, smoothing the tops evenly.
05 - Sprinkle with fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate for at least 2 hours until set and firm.
07 - Remove cups from liners and enjoy chilled.

# Expert Tips:

01 -
  • They taste decadent but pack 13 grams of protein per cup without tasting like a protein bar.
  • No oven required, which means you can make them on your busiest days.
  • They satisfy a cheesecake craving in a way that feels both indulgent and genuinely good for you.
02 -
  • Don't skip softening your cream cheese first—if it's cold, it won't blend smoothly with the yogurt no matter how much you beat it.
  • The lemon zest, even though it's optional, actually prevents that one-dimensional sweetness that can happen when you're using protein powder.
  • These need time to chill fully; if you try to eat them too soon, they'll be creamy but loose, not the firm little cups you're after.
03 -
  • Use a hand mixer for the filling instead of whisking by hand—it takes half the time and you get a fluffier, more mousse-like texture that feels more luxurious.
  • If you forget to soften your cream cheese, cut it into cubes and let it sit for five minutes before beating; it warms up fast and blends seamlessly.
  • Press your base down firmly, almost more than feels necessary—a loose base will cause the whole cup to fall apart when you remove the liner.
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